Inspired by her planned trip to Paris, my roommate purchased the Barefoot Contessa’s cookbook, Barefoot in Paris. And eager for the departure, we sat down one evening to plan a meal to bring a little taste of French cuisine to the comforts of our NYC apartment. The Barefoot Contessa’s recipe for cheese straws is simple, but outstanding! I would encourage everyone to keep a box of puff pastry in the freezer at all times for an impromptu addition to your next dinner party or to simply add a little flavor flare to a mid-week meal. And you could really substitute a number or herbs and cheese to take these straws in your own direction (rosemary and parmesan, chili powder and aged gouda, or cinnamon and sugar for a breakfast/dessert straw)
Barefoot Contessa’s Cheese Straws
Prep Time: 5-10 mins | Cook Time: 10-15 mins
Makes 22-24 Straws
Preheat oven to 375 degrees
2 sheets (1 box) frozen puff pastry, defrosted in the fridge
1 extra-large egg (large is fine)
1/2 cup freshly grated Parmesan cheese
1 cup finely grated Gruyere cheese
1 tsp fresh thyme leaves
1 tsp kosher salt
Freshly ground black pepper
Roll out each sheet of puff pastry on a lightly floured board or counter until it’s 10×12 inches. Beat the egg with 1 TBS of water and brush the surface of the pastry. Sprinkle each sheet evenly with 1/4 cup of Parmesan, 1/2 cup of Gruyere, 1/2 tsp of the thyme, 1/2 tsp of the salt and some pepper.
With the rolling pin, lightly press the flavorings into the puff pastry. Cut each sheet crosswise with a floured knife or pizza wheel into 11-12 strips. Twist each strip and lay on baking sheets lined with parchment paper.
Bake for 10-15 minutes, until lightly browned and puffed. Turn each straw and bake for another 2 minutes. Don’t overbake or the cheese will burn. Cook and serve at room temperature.